Dutch Baby Grain-free Dairy-free

Ever get home and have no idea what to cook or are too tired to feel creative in the kitchen?
The dutch baby is my go-to quick-fix for these times.

A dutch baby is kind of like a fluffy pancake. It’s pretty showy while it bakes which I find very satisfying to watch!

Another reason why I love this recipe is it can be sweet or savory and endlessly versatile. With so many flavor options to choose from, I rarely get tired of eating it!

Place an oven-safe heavy 12″ frying pan in the oven and preheat to 425 degrees Fahrenheit.

In a large bowl or 4-cup glass pitcher, beat 6 eggs.

Whisk in:

• 4.5 Tablespoons arrowroot powder
• 3 Tablespoons chestnut or coconut flour
• Dash of unrefined sea salt

It is fine if the mixture is a little lumpy at this stage.

Whisk in  3/4 cup of coconut milk.

Melt 4 Tablespoons of the fat of your choice in the hot frying pan.

I love to use duck fat and coconut oil.

Try using other fats like pasture-raised lard, ghee, and tallow.
Butter is a little too delicate for the high temperature of the oven.

After the fat is melted pour in the batter and promptly return pan to the oven.

Bake for 18-20 minutes until golden.

Make sure to turn the oven light on so you can watch the dramatic rising of the dutch baby!

The fluffiness won’t last long.

Cut into wedges. Top with sweet or savory options mentioned below.

Serve the dutch baby immediately.

Dutch Baby Grain-free Dairy-free

Ingredients:
6 eggs
4.5 Tablespoons arrowroot powder
3 Tablespoons chestnut or coconut flour
3/4 cup coconut milk
Dash of unrefined sea salt
1/4 cup healthy fat (ghee, coconut, lard, tallow, or duck fat)

Directions:
Place an oven-safe heavy 12″ frying pan in the oven and preheat to 425 degrees Fahrenheit.

In a large bowl or 4-cup glass pitcher, beat 6 eggs.

Whisk in arrowroot powder, chestnut or coconut flour, and sea salt. It is fine if the mixture is a little lumpy at this stage.

Whisk in 3/4 cup of coconut milk. Add any meat or herbs to the batter now. Whisk again right before adding batter to the hot pan.

Melt 4 Tablespoons of the fat of your choice in the hot frying pan. I love to use duck fat and coconut oil.

After the fat is melted pour in the batter and promptly return pan to the oven.

Bake for 18-20 minutes until golden. Make sure to turn the oven light on so you can watch the dramatic rising of the dutch baby!

Serve the dutch baby immediately.
Cut into wedges and top as desired.

SERVING SUGGESTIONS

This recipe is delicious plain, savory, or sweet. The variations are truly endless so PLEASE EXPLORE ALL THE FLAVOR OPTIONS. 😀

Keep in mind the more extras you put into your batter the less the dutch baby will rise. This will do nothing to diminish the flavor.

SAVORY BITES

Add one or more of the following ingredients to the batter:

• 1/2 cup chopped bacon, cooked
• Fresh chopped herbs like basil, thyme, rosemary
• 1/3 cup sautéed onions or garlic
• 1/3 cup cooked ground meat like hamburger or sausage
• 1/3 cup sautéed mushrooms like button, shitake, or chanterelle

Top with:

• Mushroom gravy
• Grated cheese
• Fresh cut herbs like basil, thyme, rosemary

SWEET BITES

Add one or more of the following to the batter:

• 1 cup blueberries
• 1 cup cherries
• 1/4 cup chocolate chips

Top with:

• Maple syrup
• Cinnamon
• Nutmeg
• Jam

Leave a comment below and let us know what you’ll add to your dutch baby!